Bachelor’s Bleu Risotto

PhysioWife was out of town last night, so I whipped uppe this bachelor’s junk risotto with shitte I had lying around the fucken house. I will say, when only making a single portion of risotto at one time, it is hard to get it to come out creamy.

quarter cup chopped onion
dried thyme
dried dill
red chili flakes
black pepper
olive oil
quarter cup dry white wine
two cups chicken broth (plus about one cup water)
half cup vialone nano rice
chopped basil
dollop of gorgonzola
parmigiano reggiano


Sautee some onions with thyme, dill, red pepper flakes, and fresh-ground black pepper.


Add the rice and sautee for a few more minutes.


Deglaze with the wine.


Cook as usual, adding ladles of broth, salting a little bit (be careful, as gorgonzola is salty).


Turn off the heat, throw in a dollop of gorgonzola, some reggiano, and some basil. Stir well to incorporate.


All done.


Plated with some additional reggiano.


  1. Al Dente says

    Looks good except substitute chicken stock for the chicken broth and water and toss the red pepper flakes in the garbage.

  2. rq says

    The stuff you have “just lying around the house”… I’m surprised there was no garlic lying around. In the couch cushions or something.

  3. Cuttlefish says

    I see your mistake–instead of the added difficulty of making a single serving, you need to do what I did, and make a full batch and eat it all anyway.

    Mine used duck stock, lamb sausage, kale, and a soft sheep’s-milk cheese. CPP, you have changed my life by opening up the world of risotto.

  4. narya says

    Or, make a full batch, and then with the leftovers you make little cakes, not too thick, and get a pan HOT and add a bunch of oil and butter and then saute the cakes until they’re nice and toasty golden and flip them and more brown and toasty, then put some veggies nearby , and it’s very good.

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